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honey panna cotta with almonds and prunes

I never tried doing panna cotta until I came across a very helpful and simple explanation from blogger friend Paula on her Spanish blog Cocina Central. The truth is, I was scared of some major kitchen mess while handling the jelly part. Her recipe really made it easy for me and I could gracefully make this delicious dessert for my family.

I chose to pair the dessert with some almonds and prunes and drizzled a honey syrup on top. The original version was combined with delicious passion fruit and mango. I think any red fruit, now in season in the country, would match this dessert perfectly, too.

Place the 3 tbsp cold water in a cup and sprinkle the jelly powder on top. Allow to hydrate, do not stir. It will thicken by itself

Pour the cream, milk and honey in a medium saucepan over medium heat. Stir until it almost starts to boil. Remove from the heat and add the thickened jelly. Stir well until it is completely dissolved. Add the vanilla extract, stir and sieve over a glass bowl or jug, a little smaller than the one with ice.

Place the bowl with the panna cotta on the bowl with ice-water and stir it occasionally until it cools down. Be careful not to allow the jelly to solidify

Fill 6 individual molds with the panna cotta and refrigerate

For the syrup: In a small saucepan over medium heat place the liquid from the prunes and honey and make a reduction

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